Kafferäven Per Nordby – Montezumba

I bought some bags of coffee last week and I’ve been cupping and trying this one out every day now. It’s from one of my absolute favorite coffee roaster (ever) Kafferäven Per Nordby. Montezumba is a coffee from Nicaragua which is one of my favorite origins. I was intrigued when I read that the beans weren’t the variety Maracaturra, it was Caturra instead, a way smaller coffee bean than the Maracaturra. Another detail that’s different from what I use to like in a Nicaraguan coffee is that I usually go for Natural or a Honey-process, this one is Washed. All of these details got my eye, so I had to try it out.

I’ve actually had difficulties brewing this coffee, I didn’t like free-pouring and I didn’t like simple recipes. It felt like the flavors didn’t get enhanced enough with an easy brew. So, I deliberately wanted to brew it in a way so it got a lot sweeter. This was something I noticed after my blind cupping test. It’s that this isn’t as sweet as other coffees, it tastes a lot like cacao, dried plum, and almond. So brewing it sweeter made it work really well and I tried a lot of other recipes afterward as well but it wasn’t as good as that recipe. Let’s review what they wrote as their description:

“Cacao, raisin, apricot, creamy and bold”

First I’ll cup the coffee which means that I’ll try to find different flavors in the coffee. Just to give you as a reader a hint of understanding of what I go through. I’ll also write how to do a cupping. You can read that below:

When I do a cupping I do the following:

1) Grind 11 g coffee in a medium-coarse grind, I’ll remember the coffee’s fragrances now when it is dry to compare with the let grounds later.
2) Pour 180 g of water at a temperature of 93 degrees Celsius.
3) Let it sit for 4 minutes.
4) Stir 3 times and try to find as many scents.
5) Remove all foam that’s formed on the top.
6) Wait for 6 minutes so the coffee cools down and to let the coffee grounds fall down to the bottom, then I’ll take my first slurp with a deep spoon. The idea is that you will spray the coffee inside your mouth. That way you will be able to easily recognize the tones contained in the coffee.
7) Wait for 6 minutes and do the same procedure, the reason behind step 7 is that it’s the most optimal time for tasting coffee. If the coffee is still good after 12-15 minutes, then it is a high-quality coffee!

Cupping notes:
Exotic fruits, rich body & complex.

Information and recipe for the coffee:

Origin: Nicaragua
Variety: Caturra
Producer: Gloria Rivas and Huibert Aguilar
Region:  Mozonte, Nueva Segovia
Process: Washed
Altitude: 1 400 – 1 700 masl.

Pour Over: 

20 g coffee
300 g filtered water
50 g blooming 45 seconds
92 degrees Celsius

1) Pour 50g water for blooming for 45 seconds.
2) 45 seconds in, begin your second pour of 70g of water.
3) 1 minute and 30 seconds in,  begin your third pour of 60g of water.
4) 2 minutes and 15 seconds in,  begin your fourth pour of 60g of water.
5) 3 minutes in,  begin your fifth pour of 60g of water.
6) Stop the dripper at 3 minutes and 30 seconds.

*Always rinse the paper filter with filtered hot water, don’t forget to wash the coffee server with clean water afterward, because the taste of the paper might linger.



Rating: 6.5/10

The rating is only based on taste and quality and is not based on price.





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